Sizing & Pricing Strategies

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Charcuterie Board Pricing Template

Basic Considerations for Pricing

1. Cost of Ingredients: $______
2. Labor Costs: $______ (Hours Spent: _____ x Labor Cost/Hour: $______)
3. Overhead Costs: $______ (Monthly Overhead: $______ / Number of Boards Per Month: _____)
4. Profit Margin: _____% (Industry Standard: 20-50%)

Pricing Based on Size

Small Board

1. Cost of Ingredients: $______
2. Labor: $______
3. Overhead: $______
4. Total Cost: $______
5. Selling Price (with % Profit Margin): $_

Medium Board

1. Cost of Ingredients: $______
2. Labor: $______
3. Overhead: $______
4. Total Cost: $______
5. Selling Price (with % Profit Margin): $_

Large Board

1. Cost of Ingredients: $______
2. Labor: $______
3. Overhead: $______
4. Total Cost: $______
5. Selling Price (with % Profit Margin): $_

Pricing for Customer Add-ons

1. Premium Cheeses: +$______

• Cost: $______
• Markup: $______
• Price for Add-on: $______

2. Exotic Fruits: +$______

• Cost: $______
• Markup: $______
• Price for Add-on: $______

3. Nuts Assortment: +$______

• Cost: $______
• Markup: $______
• Price for Add-on: $______

4. Special Dips/Sauces: +$______

• Cost: $______
• Markup: $______
• Price for Add-on: $______